These rolls represent a further variation on my grandmother's white bread recipe. I used that recipe to create a quick and easy pizza dough. After that I wanted a sandwich roll that would also be quick, easy, flavorful and have a light, crispy crust. I have heard about the Vietnamese Banh Mie roll which is a variation of a French baguette and I want to see if I can achieve some of its qualities. I heard that the Banh Mie roll incorporates a little rice flour for the crispy crust. So here is the recipe that works for me.

Dissolve the yeast in the warm water and proof. Prepare a large lidded bowl with a little Olive Oil for raising the dough. Measure the Bread flour and Rice flour into the bowl of a stand mixer with the dough hook attachment in place. Add salt. Quickly mix the water and yeast into the flour followed by the Olive Oil. Mix until the dough comes together. Add a little more bread flour if the dough is too sticky. It should be a fairly loose dough but should come away from the sides of the bowl a little. Knead for 10 minutes. Using a bowl scraper remove the dough from the bowl and form into a ball. Transfer the dough to the oiled bowl, cover and set aside to double in bulk. Punch down dough and knead on a floured board. Cut the dough into approximately 10 pieces weighing 3 ounces each. Form each piece into a ball and roll into torpedo shape. Arrange pieces on a baguette pan. Set aside to rise a second time. Brush with a mixture of water and salt. Slit tops with a sharp paring knife. Bake at 350F for approximately 45 minutes. The crust will be a dark golden color. Cool on a rack and break into individual rolls. Enjoy!